Let me talk a bit about gluten-free flours…as the name says they are without the gluten that gives dough or pastry its elasticity, therefore pie crusts such as I made recently for my Rainier Cherry Galette or for these biscuits, have a “shortbread” quality. The finished crust or biscuits will be more tender and crumbly than when made with regular flour. Just keep this in mind when working with a product such as this one…handle a bit more gently and the results will be amazing.

These look so fabulous, Teresa. You know how much I love biscuits. I notice an egg in the recipe. Is that because of the gluten free flour. I’m starting to think of going gluten free for a while and I’m going to experiment with some flours.